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Peanut Butter and Chocolate Slice

This Peanut Butter and Chocolate Slice is secretly healthy!!!! Sweet Potato is used to make a creamy filling over a raw biscuit base.
Prep Time8 mins
Setting Time4 hrs
Course: Dessert
Cuisine: Hidden Veggies
Keyword: Gluten Free
Servings: 10
Author: Lisa

Ingredients

Peanut Butter Chocolate Slice

    Raw Chocolate Base

    • 1/4 Cup Coconut Oil slightly softned not melted
    • 1/4 Cup Maple Syrup Rice Malt Syrup or Honey can be substituted
    • 1 teaspoon Vanilla Extract
    • 1/2 Cup minus 1 Tablespoon Arrowroot/Tapioca Flour
    • 1/3 Cup Coconut Flour
    • 3 Tablespoons Cocoa

    Peanut Butter Filling

    • 1/4 Cup cooked Sweet Potato puree to cook a sweet potato; place a whole unpeeledsweet potato in a moderate oven and bake for 1 hour or until mushy inside. Peel the skin and remove the mushy insides
    • 1/3 Cup plus 1 Tablespoon Peanut Butter smooth is best
    • 1/2 Cup Coconut Cream place an opened can of coconut cream/milk in the fridge overnight and spoon off the thickened cream to use. place an opened can of coconut cream/milk in the fridge overnight. Scoop off and use the thickened creamdiscarding the watery remains.
    • 2 Tablespoons Maple Syrup/Rice Malt Syrup Taste and add an extra 1/2 Tablespoon if needed
    • 2 teaspoons Vanilla Extract
    • 1/4 Cup melted Coconut Oil

    Chocolate Topping

    • 1/4 Cup Coconut Oil
    • 1 Tablespoon Maple Syrup
    • 1 teaspoon Vanilla Extract
    • 1/4 Cup Cocoa
    • Dash Salt

    Instructions

    Peanut Butter Chocolate Slice

      Raw Chocolate Base

      • Put all the ingredients  into a blender/mixer and process until combined. Scrape the edges down to ensure that all the ingredients are incorporated.
      • Alternatively use a bowl, a mixing spoon and some arm strength and mix until combined.
      • Line a 20 cm (8 inch) x 10 cm (4 inch) loaf tin or a small slice tray. Push the biscuit mixture into the tin and place in the fridge for 30 minutes before adding the filling.

      Peanut Butter Filling

      • Place all the ingredients into a blender and process until smooth.
      • Pour over the chocolate base and palce in the fridge for at least 4 hours (longer is fine).

      Chocolate Topping

      • Over a very low heat, melt the Coconut oil in a saucepan.
      • Add the maple syrup and stir
      • Add the cocoa and whisk to combine.
      • Allow to thicken slightly, but DO NOT boil or over heat (as this causes the coconut oil to separate).
      • Pour over the peanut butter filling and place in the fridge for at least 1 hour to set (longer is fine).